Name: Easy Mini Chicken Pot Pies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded or diced; 1 cup frozen mixed vegetables (peas, carrots, corn, etc.); 1/3 cup onion, diced; 1/3 cup celery, diced; 2 tablespoons butter; 1/4 cup all-purpose flour; 1 cup chicken broth; 1 cup milk; 1 teaspoon garlic powder; 1 teaspoon dried thyme (optional); Salt and pepper, to taste; 1 package refrigerated pie crusts (or homemade); 1 egg (for egg wash, optional)

I’ve created these Easy Mini Chicken Pot Pies—golden, creamy, and bursting with flavor—all wrapped up in flaky crusts. They’re the perfect individual-sized comfort food for dinners, snacks, or freezer-ready meals.

Why You’ll Love This Recipe

I love how fun and delicious these mini pots are. They’re quick to prep, help with portion control, and feel special even on a busy night. I can freeze extras for later, customize with what I have on hand, and they reheat beautifully—making life in the kitchen easier and tastier.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked chicken, shredded or diced
1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
1/3 cup onion, diced
1/3 cup celery, diced
2 tablespoons butter
1/4 cup all-purpose flour
1 cup chicken broth
1 cup milk
1 teaspoon garlic powder
1 teaspoon dried thyme (optional)
Salt and pepper, to taste
1 package refrigerated pie crusts (or homemade)
1 egg (for egg wash, optional)

directions

Preheat oven to 425 °F (220 °C).
In a skillet, melt butter over medium heat. Add onion and celery, cooking until softened (3–4 minutes).
Stir in flour to form a roux and cook for about 1 minute.
Gradually whisk in chicken broth and milk. Cook until thickened, 3–5 minutes.
Remove from heat and stir in chicken, mixed vegetables, garlic powder, thyme (if using), salt, and pepper.
Roll out pie crusts and cut into 4–5-inch circles. Press each into a muffin tin, forming little pastry bowls.
Spoon the filling into each crust cup, mounding slightly.
If using, top with a second piece of dough or decorative shapes. Brush with beaten egg for a glossy golden finish.
Bake for 15–20 minutes until crusts are golden and filling is bubbling.
Cool in the pan for about 5 minutes before serving.

Servings and timing

This recipe yields 12 mini chicken pot pies.

Prep time: ~20 minutes
Cook time: ~20 minutes
Total time: ~40 minutes

Variations

Crust swaps: Use puff pastry for a lighter, flakier topside, or biscuit dough for a heartier twist.
Protein tweaks: Substitute cooked turkey, tofu, or mushrooms.
Veggie changes: Add spinach, zucchini, or sweet potato; stir in mushrooms or swap milk for oat milk for a dairy-free version.
Cheesy upgrade: Mix in parmesan, cheddar, or gruyère for an extra-savory bite.
Wine lover’s twist: Add a splash of white wine to the roux for subtle depth.

storage/reheating

I cool any leftovers to room temperature before storing.

Refrigerator: Keep covered for up to 4 days—perfect as quick lunches or sides.
Freezer: Assemble unbaked pies, freeze in the muffin tin for an hour, then wrap individually and store in freezer bags for up to 3 months. Bake from frozen at 375 °F for 25–30 minutes.

For reheating, I always go with a toaster oven to maintain crisp crusts, but a few minutes in the microwave on half power works in a pinch.

FAQs

### How long do mini chicken pot pies take to bake?

I bake them at 425 °F for about 15–20 minutes. If baking from frozen, I add another 8–10 minutes and keep an eye on browning.

### Can I freeze mini pot pies before baking?

Absolutely. I freeze them assembled and raw, then bake directly from frozen—no thawing needed.

### What’s the best crust to use?

I often go with pre-made pie crusts for ease, puff pastry for extra crispiness, or biscuit dough when I’m craving something savory and rustic.

### Are mini chicken pot pies healthier than full-sized ones?

Yes—because portions are controlled. They balance protein, veggies, and flavor, and a side salad makes a complete, satisfying meal without overdoing it.

### How do I reheat leftover mini pot pies?

I reheat in a toaster oven at 350 °F until warmed through and crispy underneath—usually 8–10 minutes. The microwave works too, but crust crispiness fades.

Conclusion

These mini chicken pot pies are my go-to comfort food: fun to make, customizable, freezer-friendly, and utterly delicious. Whether I’m batch-prepping meals or looking for a cozy dinner option, they hit the spot every time. Try a batch, freeze extras, and enjoy the ease—and deliciousness—whenever life gets busy.